Pectin is found in under ripe food and is a substance that will jell fruit juice when combined with sweeteners. I’m not all that crazy about growing my own fruit, being careful about the source of the food I buy, carefully preparing to preserve such fruit — then having to preserve it with a box of some Sure-Jel that came off of the Wal-Mart shelf. So, I researched into how to make my own pectin.
Almost everything I read suggested to use apples to make pectin. Well, how about that? I have an apple tree just dripping with apples right in my front yard.
To make pectin, you thoroughly wash then quarter underripe apples (keep the peels on, don’t worry about the cores).
Cover them with filtered water.
Bring to a boil, then reduce heat and simmer, uncovered, for 2 hours, stirring every 20 minutes.
Line a bowl with cheesecloth.
Pour the runny apple sauce into the cheesecloth.
Suspend it over the bowl and let it drain/drip overnight or for several hours. What is drained into the bowl is the pectin.
To test it, drop some into a glass of rubbing alcohol. If it gels, it works.
If the batch is too watery or doesn’t gel nicely, simply “reduce” it until you get the desired consistency. Simmer it uncovered for 30 minutes to an hour to boil off the excess water and concentrate the pectin.
I had to reduce the above batch for about 45 minutes before I got the nice gel.
Grape Jelly with Homemade Apple Pectin:
2½ cups unsweetened grape juice
½ cup raw local honey
2 cups homemade gel pectin
Bring to a boil and boil rapidly for 10 minutes.
Pour immediately into hot, sterilized jars. Seal with rings and let set until completely cool. The jars should seal as the jelly cools.
|Very low in saturated fat
Very low in sodium
Very high in vitamin C
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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